Combine the green beans, garlic, parsley, onion and olives in a good-size bowl. When the cauliflower is done, add that as well, and pour 1/2 cup of dressing over the whole thing.

Stir well, and stick it in the fridge. Let it marinate for several hours to a day, stirring now and then.

When ready to eat, put a few lettuce leaves on each plate and spoon a mound of the marinated mixture on top. Put the tuna on top and in the middle and surround it with slices of hard boiled egg. Garnish it with olives and drizzle more dressing on top.

Saute for 15-20 minutes, turning with a spatula from time to time so it all comes in contact with the olive oil. Once the vegetable are all starting to look about half-cooked, add olives, oregano, salt, and pepper.

Stir it all together, cover, turn the burner to low, and let the whole thing simmer for 40 minutes or so.